Hungarian Mushroom Soup
The creamiest mushroom soup with fresh dill, thyme, and paprika. Top with a dollop of sour cream and crusty bread!
Ingredients
- 3 tablespoons unsalted butter
- 1 sweet onion, diced
- 1 ½ pounds cremini mushrooms, sliced
- 4 ounces shiitake mushrooms, stemmed and diced
- ½ cup dry white wine
- 4 cups vegetable stock
- 2 tablespoons reduced sodium soy sauce
- 2 teaspoons Hungarian or sweet paprika
- 1 ½ teaspoons dried dill
- 5 sprigs fresh thyme
- 1 bay leaf
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ¼ cup sour cream
- 2 teaspoons lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and mushrooms, and cook, stirring occasionally, until tender and mushrooms start to brown, about 16-20 minutes.
- Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
- Stir in vegetable stock, soy sauce, paprika, dill, thyme and bay leaf.
- Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15-20 minutes.
- In a small bowl, whisk together flour and milk. Stir in flour mixture into the Dutch oven until thickened, about 10 minutes.
- Reduce heat to low; stir in sour cream, lemon zest, lemon juice and parsley; season with salt and pepper, to taste.
- Serve immediately.